October 2, 2013
Mini Soft Pretzels :: Party Recipe
I love when you go to the mall and walk past the soft pretzel stand. The wonderful aromas wafting in the air make it near impossible for me to resist. Luckily, I found a recipe that gives me the ability to enjoy the taste of these fluffy, salty pretzels at home. Of course, making full size pretzels seem ridiculous when you can have an assortment of tiny knotted bundles that can easily be served at a party alongside your favorite cheese dip. Or, nix the salt and go straight for a dessert pretzel by sprinkling cinnamon sugar on top and dunking these little guys into a bowl of drizzly icing. Yum!
Mini Soft Pretzels
Makes approximately 36 pretzels
Ingredients
1 (0.25 ounce) package active dry yeast
2 tbsp light brown sugar
1 1/8 tsp salt
3 1/2 cups warm water (110 degrees F)
3 cups all-purpose flour
1 cup bread flour
2 tbsp vegetable oil
2 tbsp baking soda
2 tbsp butter, melted
2 tbsp kosher salt
Directions
In a large bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Then mix in the flours and knead for 8 minutes (use a bit of flour if necessary). Grease the bowl and dough with oil and allow it to rise for 1 hour covered with plastic wrap.
Dissolve the baking soda in the remaining water in a separate bowl; set aside.
Create ping pong-sized balls and begin rolling each piece into thin ropes (about 1/4″ wide). Form each rope into a pretzel shape, coat with baking soda mixture and place an inch apart on a parchment-lined baking sheet. Allow to rise for 20 minutes while the oven preheats to 450 degrees F.
Bake for 8-10 minutes; then remove, brush with butter and sprinkle with salt. Serve warm.
Adapted from AllRecipes.com
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We are bookmarking this – what a perfect game day recipe!
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I love the miniaturized version of soft pretzels! I make “pretzel bites” but these are so much cuter!!! I also like that you skipped the boiling and put the baking soda in a butter mix to aid the browning. I’m TOTALLY making these!
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Can’t wait to try this!
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Hi Kim! I found your (or Joanna’s) pretzel recipe on pinterest and decided to give it a try. My first comment is that it is impossible to roll out the ping-pong sized dough balls into ropes. I ended up having to cut dough strips right out of the dough! Another thing is, when I took them out, they were really hard. I’m not sure if that’s the way your’s came out, but they were impossible to bite into. And my last comment is that the dough was not pretzel dough at all! It was just bread, that was rolled up into a pretzel shape. I don’t know, maybe I was the one that did something wrong. I don’t want to be mean, but it just didn’t work for me. It was nice how I didn’t have to deep-fry them though. 🙂
Thanks!-
Hi Suzanna! I’m so sorry to hear you didn’t have a good experience with my recipe. I will say it took me a few tries to create the ropes, so I understand this part is a challenge and takes a bit of patience. But I can assure you with a few attempts, it worked for me. The first try never comes out just right, but those following get better and easier as you work along.
For the hardness, I’m not sure what to say. My pretzels came out soft with the texture of a soft pretzel. Hmmm…I used to have an older oven and had to calibrate it to ensure the temperature was indeed the one I selected. Even newer models have shown to need this upon use. I would suggest using a thermometer to test out the temperature of your oven to see if it is running hotter; that could be the reason for the hardness, over baking without knowing it.
Regardless, I will test this recipe again to ensure it is accurate. Thank you for sharing your experience, and I hope you will try it again and have more delicious results.
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Thank you, I might try it again. 🙂
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